1-Preheat oven and prepare pork with sauce: To make this slow cook pork korma, start by preheating the oven to 160°C (or 140°C fan forced) for that ideal slow cooking process. Place the pork in a large roasting pan, pour the korma simmer sauce over it, and rub it all over the meat, then add ¾ cup water and mix it around the pork. Roast for 2 and a half hours to let the flavors develop in this mild, hearty dish.

2-Add onions, split peas, and stock; roast covered: Next, add the red onion, yellow split peas, and stock to the pan, cover tightly with foil, and roast for 1 hour and 30 minutes.

3-Stir in tomatoes and finish roasting: Stir the mixture, add the cherry tomatoes, cover again, and roast for another 30 to 40 minutes until the split peas are soft and the pork is tender enough to pull apart.

4-Serve with toppings: Finally, transfer the pork to a board and break it into large chunks or thick slices, then serve with the split pea and tomato mixture, along with Greek-style yoghurt, coriander sprigs, and warm roti.